Low Sodium Classic Glazed Donuts
Indulge guilt-free with these Low Sodium Classic Glazed Donuts, a delightful twist on the beloved sweet treat! Perfectly fluffy and golden, these donuts are crafted with reduced sodium ingredients, making them a more heart-healthy option without compromising on taste. The recipe combines fragrant nutmeg, creamy unsalted butter, and a luscious vanilla-infused glaze for a burst of flavor in every bite. Made from scratch, these fried delights feature a light and airy texture, achieved with a simple sticky dough and a quick frying technique. Ideal for breakfast, brunch, or dessert, these donuts are ready in just 40 minutes and served warm for the ultimate indulgence. Whether you’re looking for a low-sodium dessert option or simply want to savor a classic with a healthier spin, this recipe is sure to delight your taste buds. Perfect for sharing and storing, these donuts are a treat worth savoring!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Ground nutmeg
- 0.75 cup Granulated sugar
- 4 tablespoons Unsalted butter
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 6 cups Vegetable oil (for frying)
- 1.5 cups Powdered sugar
- 3 tablespoons Water
Instructions
In a large mixing bowl, combine the flour, baking powder, and ground nutmeg. Set aside.
In a saucepan over medium heat, melt the unsalted butter. Once melted, remove from heat and stir in the whole milk and vanilla extract.
In a separate bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy.
Gradually add the butter and milk mixture to the egg and sugar mixture, stirring constantly.
Slowly incorporate the dry ingredients into the wet mixture, stirring until a sticky dough forms.
Transfer the dough onto a lightly floured surface and gently roll out to 1/2 inch thick.
Cut out donuts using a donut cutter or a large round cutter and a smaller one for the holes.
Heat the vegetable oil in a large, deep pan or fryer to 350°F (175°C).
Carefully fry the donuts in batches, for about 2 minutes on each side or until golden brown.
Remove donuts from oil and drain on a wire rack or paper towels.
For the glaze, whisk together powdered sugar and water in a bowl until smooth.
Dip warm, drained donuts in the glaze and return to the wire rack to allow excess glaze to drip off.
Serve immediately, or store in an airtight container for later enjoyment.
Nutrition Facts
Calories |
15472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1488.2 g | 1908% | |
| Saturated Fat | 239.0 g | 1195% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 621.7 g | 226% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 339.5 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 424 mg | 33% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 918 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
